Ham and Cheese Souffle

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Nonstick cooking spray
  • 3 tablespoons canola oil
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups milk, warmed
  • 3 large eggs, separated, plus reserved egg whites from Eggs Benedict recipe
  • 1 1/2 cups grated Cheddar
  • 1/3 pound deli ham, diced
  • 1 tablespoon spicy brown mustard
  • 1/2 teaspoon salt
Directions
  • Preheat the oven to 350 degrees F. Spray 4 (7-ounce) souffle dishes with nonstick spray.

  • Heat the canola oil over medium-high heat in a medium saucepan. Add the flour whisking constantly for about 3 minutes, do not brown. Whisk in the warm milk until thickened, about 3 more minutes. Turn off heat and let cool slightly. Whisk in the egg yolks, then the cheese, ham (reserve 1/3 cup of the ham for the Round 2 recipe Savory Bread Pudding) and mustard. Let sit and cool slightly while beating the egg whites.

  • In another bowl with an electric mixer, beat the egg whites until soft peaks. Stir 1/4 of the whites into the ham and cheese base mixture to lighten, then fold in the rest of the whites. Fill each ramekin 3/4 of the way (reserve remaining souffle batter for the Round 2 recipe Savory Bread Pudding). Bake until puffed up and lightly browned on top. 15 to 20 minutes. Remove from the oven and serve.


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    This recipe is featured in:

    Breakfast for Dinner